Crispy rice with shrimp

300 g cooked white rice 1 tbsp cornflour 200 g peeled shrimp 3 tbsp mayonnaise 1 tbsp lemon juice 1 tbsp chives 2 tbsp olive oil salt pepper

For the base, spread the rice in a container lined with plastic wrap, press it down well with a spoon and place it in the freezer for 2 hours until firm.

Cut the rice into square or rectangular pieces.

Heat a nonstick pan over medium to high heat, coat the rice pieces in cornflour and cook with 1 tbsp olive oil without moving them until they form a golden, crispy crust on both sides.

For the topping, cook the shrimp in a pan for 2 minutes with 1 tbsp olive oil and chop them finely. Put them in a bowl and mix with the mayonnaise, lemon juice, chives, salt and pepper.

Serve the crispy rice and place a spoonful of the shrimp mixture on top of each piece.

Crispy rice with shrimp

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Crispy rice with shrimp

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